Classic Chicken Caesar Recipe

Prep lettuce and chicken

Dry the washed romaine thoroughly (use a salad spinner or pat dry). Chop into 1–1.5 inch pieces and place in a large bowl. If chicken is cold, shred or chop into bite-sized pieces and set aside.

Warm tortillas briefly: stack tortillas and heat in a dry skillet over medium for 20–30 seconds per side or wrap in foil and warm in a 300°F (150°C) oven for 5–7 minutes. Keep warm under a clean towel.

Assemble: toss chopped romaine with desired amount of Caesar dressing (about 2–3 tablespoons per wrap). Fold in shredded chicken (about 1/2 cup per wrap). Taste and adjust seasoning with a small squeeze of fresh lemon over the tossed salad (about 1/4 lemon per wrap). Divide mixture evenly among warmed tortillas, leaving a 1-inch border for folding.

Finish wraps: top each portion with a sprinkle of garlic breadcrumbs (about 2 tablespoons), a couple parmesan crisps (1–2 each), and shaved Parmesan (1 tablespoon). Fold sides in and roll tightly to form a wrap. Serve immediately.

Make dressing: in a medium bowl whisk together mayonnaise, Greek yogurt, lemon juice, Dijon, Worcestershire sauce, anchovy paste, minced garlic, grated Parmesan, salt and black pepper until smooth.

Slowly whisk in extra-virgin olive oil, a tablespoon at a time, until the dressing emulsifies and thickens. Taste and adjust acidity or salt — add up to 1 additional teaspoon lemon juice or a pinch more salt if needed. Refrigerate until ready to use (keeps 3–4 days).

Make breadcrumbs: heat 1 tablespoon olive oil in a small skillet over medium. Add minced garlic and sauté 20–30 seconds until fragrant but not browned. Add cubed day-old bread and toast, stirring frequently, until golden and crisp, about 4–6 minutes. Season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from pan and let cool. Break into small pieces for sprinkling.

Make Parmesan crisps: preheat oven to 400°F (200°C). On a parchment-lined baking sheet, mound small 1–2 tablespoon piles of shredded Parmesan about 2 inches apart and gently flatten into 2–3 inch circles. Bake 4–6 minutes until edges are golden and cheese has melted into lacy crisps. Let cool on the pan for 2 minutes, then transfer to a rack to crisp completely.

Shave extra Parmesan using a vegetable peeler for garnish and set aside.